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Easy Sugar-Free Dulce de Leche

Easy Keto Dulce de Leche
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You are going to love this Sugar-Free Dulce de Leche. I mean you are going to love it. Is it life changing? Well, kind of. Bottom line: this super easy recipe will convert your desserts from an ‘oh that’s good!’ to a ‘oh my god, that is so good, is there more?’  What’s more is that this Sugar-free Dulce de Leche is also completely keto, low-carb, and diabetes friendly. Exciting right?

Sugar Free Dulce de Leche

This keto Dulce de Leche recipe happened quite by accident. It happened when I was actually making my keto sugar-free sweetened condensed milk but my mother called, and said, “well, I’m glad I finally reached you.” And while it only had been a couple of days, I couldn’t just say Mom, I’m making some awesome keto sugar-free sweetened condensed milk right now can I call you back?”  Moms come before baking so the next thing I know, 25 minutes turns into 45, 45 turns into an hour, and she was still talking.

Diabetes Friendly Dulce de Leche

But, the smell of the steeping condensed milk was amazing as it was caramelizing. So, yes, I was hearing all about how much walking she was doing now that both her knees are replaced. Deep Breath. And, how she sent a lovely weighted blanket to my lovely daughter. By the way, she did get a very nice thank you text from said daughter, whom mom says, is a such a nice girl. However, Mom doesn’t really get the whole weighted blanket thing but that is what she wanted… Am I boring you? Sorry, I’m busy stirring and listening.

So after an hour and fifteen minutes I had to tell my mother I had to go as my stunning Keto Sugar-free Dulce de Leche was ready.

You get what I’m saying? Yes, I’m sure you do. Because in between all this I was still stirring. And stirring. And stirring. After all, what was happening was an incredible Keto Dulce de Leche, all thanks to Mom. See, Mom’s know ALWAYS. In fact, this is how it’s traditionally done. The slow simmering of sweetened condensed milk to reduce it ever so patiently, is the essence of the Latin American specialty dulce de leche and why it’s so irresistibly good.

Low Carb Dulce de Leche

So, in between talk of knees and blankets with Mom, the lesson here is, if you reduce your sweetened condensed milk long enough, it will brown and caramel, turning into a stupendous Sugar-free Dulce de Leche. The texture also started to slowly change just like in candy making with those glorious bubbles and threads of caramelized sweetness. It was beyond exciting.

Eventually, after an hour and fifteen minutes I finally had to tell my mother I had to go. My stunning Keto Sugar-free Dulce de Leche was ready! Most importantly, I needed two hands to pour it from my pot into a container so it can cool.

Paleo Dulce de Leche

Of course she asks, I thought you were making sweetened condensed milk? And I was. But these things happen for a reason. Thanks for calling Mom! As I poured it out I was blown away by its thick glorious texture.

After this first time making it, I learned a few tips about making it. This will help you when you try it yourself. As always, Allulose is very sensitive to browning so you do need to watch the heat so it doesn’t caramelize too quickly.

Gluten Free Dulce de Leche

A slow caramel process is the best. It should be a light yellow, off white, then tan, and then start becoming brown. The darker the colour the more caramelized it has become. You want it to boil down to get shiny candy-like bubbles if you want it to become very thick and creamy.

Bear in mind this gets very hot. Don’t make it naked as it could burn you very badly. Also, this is also a reason to watch your heat so you only have a slow simmer not a rolling boil. If that liquid spits and it hits your skin, it will take the skin right off. Whoever said going keto wouldn’t be delicious and dangerous was wrong!

Using a wide bottom saucepan is a must for this recipe. That’s how it heats and reduces in that short period of time.

Using a wide bottom saucepan is a must for this recipe. That’s how it heats and reduces in that short period of time. Too much fluid height in the pot is a sure reason for the process to take forever and for it to always remain too runny.  I don’t use a candy thermometer for this recipe, and instead, go by feel and look. Once it reaches the consistency I want, I stop.

It gets thicker as it cools, so I stop that consistency is about 30 to 40% less think than I would expect it to be when it’s cool.

This is really more of a consistency thing than it is a temperature thing like in candy making.

I have stuck a candy thermometer when I’ve reached that happy point and it turns out it’s about 230 ºF (that’s the threading stage in candy making) as a thick application. If I was using it more as a sauce, I would not go that hot. As I said, this is really more of a consistency thing than it is a temperature thing like in candy making.

Once removed from heat, add the salt and vanilla. Use a good quality vanilla extract or a scraped vanilla bean so you can see the little pieces of vanilla in your dulce de leche. Then let it cool and enjoy!

Keto Dulce de Leche

You can use it in your coffee or cocoa, as a sauce, filling. I love using them in chocolates as little treats. Indeed, the possibilities are endless.

Keto Dulce de Leche Chocolate Caramel

More to the point, I even have friends that get more allulose from me specifically to make more of this Sugar-free Dulce de Leche so they can add it to their coffee. I kid you not. Soon, I’ll be posting recipes that include this keto delight too. Hooray!

Hope you enjoy this recipe as much as I do,

Easy Keto Dulce de Leche
Print Recipe Pin Recipe
You are going to love this Keto Dulce de Leche. I mean you are going to love it. Is it life changing? Well, kind of.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: desserts, Latin American
Servings: 32
Calories: 51.7kcal

Ingredients

Instructions

  • Add cream allulose and butter to a large based saucepan and heat to boiling watching it carefully.
  • Stir with a spatula every couple of minutes. Do not leave it unattended.
  • As soon as it boils turn to down a low / medium simmer for 40 to 45 to 1 hour and 30 minutes depending on how thick you want the consistency.
  • Allulose is very sensitive to browning so you do need to watch it.
  • It should become a nice caramel colour and the texture should change to the bubbles forming have a candy like quality. The darker the colour the more caramelized, it has become.
  • It’s ok if it’s still runny as it will thicken further as it cools.
  • If not using right away, cool and store in airtight jar in fridge. It should last as long as your cream would have and will soften if re-warmed.

Nutrition

Calories: 51.7kcal | Carbohydrates: 3.7g | Protein: 0.3g | Fat: 5.7g | Saturated Fat: 3.5g | Trans Fat: 0.1g | Cholesterol: 11.9mg | Sodium: 12.6mg | Potassium: 12mg | Sugar: 3.3g | Vitamin A: 22.2µg | Calcium: 10mg | Net Carbs: 0g | Allulose: 3.3g

Disclaimer

Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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